Tender chicken, hearty black beans, sweet corn, and zesty spices baked together under a blanket of melty cheese. It’s colorful, comforting, and perfect for busy weeknights ✨
📝 Ingredients
3 cups cooked, shredded chicken (rotisserie works great 😌)
1 can (15 oz) black beans, drained & rinsed
1 cup frozen or canned corn (drained)
1 cup diced tomatoes with green chilies (like Rotel), drained
1 cup cooked rice (optional for extra heartiness)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
½ cup sour cream
½ cup salsa
1 ½ cups shredded Mexican blend cheese
1 tablespoon olive oil
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 375°F (190°C).
Grease a 9×13 baking dish.
2️⃣ Sauté aromatics
Heat olive oil in a skillet over medium heat.
Cook onion 3–4 minutes until soft.
Add garlic and cook 30 seconds.
3️⃣ Mix the filling
In a large bowl combine:
Shredded chicken
Black beans
Corn
Tomatoes
Cooked rice (if using)
Cooked onion & garlic
Chili powder, cumin, paprika, salt & pepper
Sour cream
Salsa
1 cup shredded cheese
Mix until well combined.
4️⃣ Bake
Spread mixture evenly into baking dish.
Top with remaining ½ cup cheese.
Bake 20–25 minutes until hot and bubbly and cheese is melted 🔥
Broil 2 minutes for a golden top if desired.
Let rest 5 minutes before serving.
🌿 Topping Ideas
Fresh cilantro
Diced avocado
Jalapeños
Green onions
Extra sour cream
Tortilla chips for crunch
🤤 Optional Upgrades
🌶️ Add diced jalapeños for heat
🧀 Stir in cream cheese for extra creaminess
🌮 Swap rice for crushed tortilla chips
🥑 Serve in taco shells
🍋 Add fresh lime juice before serving
Bold. Cheesy. Southwest comfort in every bite 🌮🔥